Vegetable Kurma

Vegetable Kurma or Korma is a blend of all spices cooked along with vegetables. This is a quintessential curry in any South Indian homes but again variations differs. This is the curry my mom usually makes, and this accompanies all kinds of dishes from rotis to rice and from dosas to idlies. Coconut milk is very much essential in the preparation of the curry, which imparts a creamy gravy. Here the ingredients, ginger, garlic, spices, green chilles and coriander leaves are blended to a fine paste, which yields a herby flavour and rich texture . 

Ingredients:

1. Mixed Vegetables - 2 cups (cauliflower, french beans, carrots, fresh/frozen peas and potato)
2. Onions -  2 nos.
3. Tomato - 2 nos.
4. Ginger - 1 inch piece
5. Garlic - 8 to 10 pods (1 no.)
6. Cloves - 3 to 4
9. Cinnamon - 1 small piece
10. Coconut milk - 3 to 4 tbsp.
7. Coriander leaves - handful
8. Cloves - 3 to 4
9. Cinnamon - 1 small piece
10. Poppy seeds - 1 tsp.
11. Turmeric - 1/4 tsp.
12. Chilly powder - 1 tbsp.
13. Coriander powder - 2 tbsp.
14. Cumin Powder - 1/2 tsp.
15. Green chilies - 2 no.
16.  Curry leaves - 1 spring
17. Salt to taste
18. Oil - 2 to 3 tbsp.


Cooking Method:

1. Chop the onions and tomatoes and keep aside.

2. For ground masala, first dry roast the poppy seeds. To this add, garlic, ginger, green chillies, cinnamon, cloves, coriander leaves and make a paste of them. Finally to the same jar add chopped onions and just blend it to coarse consistency.

3. Heat oil in a deep cooking pan and add mustard seeds. Once the mustard seeds splutters, add curry leaves followed by tomatoes. Once the tomatoes goes mushy, add the ground masala and saute in low flame until it leaves the oil in the sides of the pan.

4. Now add all the vegetables and salt to it giving it a thorough stir. Cover the pan keeping the flame low.

5. Once the vegetables gets half cooked incorporating all the flavours of the masala, add all the dry spice powders like turmeric powder, chilly powder, coriander powder and cumin powder. After a stir immediately add 2 cups of water and give it a boil keeping the flame at medium. Once the veggies are cooked add coconut milk and let the curry cook for another 5 to 8 minutes.

6. The Vegetable Kurma is ready to be served for chapatis, pooris, or any Indian bread. And also the kurma tastes heavenly with any form of spiced rice like ghee rice, simple cumin rice or peas pulav.

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